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Primal Grill With Steven Raichlen
In his previous show, "Barbecue University," Steven Raichlen taught viewers the necessary skills to grill a chicken breast or hamburger without leaving it pink in the middle or turning it into a charred hockey puck. This follow-up series guides aspiring grillmasters to the next level with an assortment of all-new recipes (including vegetarian entrees) and the latest tricks and techniques. Whether you're tailgating in a parking lot or just holding a family cookout, Raichlen provides the necessary instruction and inspiration to make dedicated keepers of the flame sizzle with confidence.
S3, EP13 "Primal Grills for a Crowd"
Steven Raichlen gets the party started with crowd-pleasing grills of Mexican fish tacos, burgers of all shapes and sizes, and smoked turkey.
S3, EP12 "Fired Up, Down Under"
Grilled shrimp; New Zealand sea scallops; grilled lamb chops; salt-grilled pineapples.
S3, EP11 "The Best Kept Secrets of European Grilling"
Steven Raichlen demonstrates how to grill Belgian oysters, boned chicken thighs, butterflied pork shoulder, and mixed vegetables.
S3, EP10 "Out of Africa"
Peri-peri chicken wings; sosaties; Kenyan spit-roasted lamb.
